macarels.jpg
lior2298

macarels.jpg

hi frankie007
i didnt brined them. i did then my father way. 2 days in the frig with sea salt then washed and hunged to dry. on shade and windy place for s day and slow cold smok over night on pin corne ashes. i smok home made sausages too
 

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home smoked macarels
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